A5009205428- Food composition and properties
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Seed and Plant Biochemistry
- GABA and Rice Research
- Seed Germination and Physiology
- Celiac Disease Research and Management
University of Perugia
2015-2020
Abstract BACKGROUND A safe method to obtain gluten‐free beer led the use of naturally grains, such as rice, but specific malting program for rice is long and requires a large amount water, resulting showed flat flavour profile. In this study, an optimization brewing procedure proposed overcome aforementioned issues. Different steeping conditions kilning temperatures are considered, top‐fermented beverage from malt obtained first time. RESULTS The has been optimized by assessing short‐time...
Sprouting has received increasing attention because of the enhanced nutritional values derived products. Baking affects nutrient availability end The aim this study was to evaluate how different baking time and temperature affect bakery products from fresh wheat sprouts. Results indicate that breadlike showed comparable total polyphenol content thermal processes affected free bound fractions. Low high exposure appear promote polyphenols sugars, while low preserve starch. Sugar profiles were...